Prep: 8 minutes

Cook: 1 hour

Makes: 8 servings

½ cup Pepitas  
1 ½ cups wild rice
1 ½ tbsp. Butter Olive Oil
1 onion, diced
1 carrot, finely diced
1 stalk celery, finely diced
1 sweet yellow or red pepper diced
¾ tsp. each salt & pepper

In dry small skillet, toast pepitas over medium heat until fragrant, about 6 minutes.

In large saucepan of boiling salted water cook rice covered until most of the rice is split and tender, about 45 minutes. Drain in sieve.

In same saucepan heat Butter Olive Oil over medium heat, fry onion, carrot, yellow or red pepper, salt & pepper, stirring often until softened about 7 minutes. Stir in rice, heat through. Stir in pepitas.